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Chicken Pesto Penne

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Ingredients

Adjust Servings:
1 lb penne rigate (the kind with ridges, 4 cups dry)
1 lb boneless chicken breast, sliced 1/4 inch thick and in pieces
1 cup onion, minced
1 cup mushroom
2 garlic cloves
2 cups half-and-half cream
2/3 cup pesto sauce
1 cup sun-dried tomato, chopped
1/2 cup parmesan cheese, fresh grated (only the real stuff, not in the green can!)
1/4 cup fresh basil, chopped (optional)

Nutritional information

886.2
Calories
271 g
Calories From Fat
30.2 g
Total Fat
14.2 g
Saturated Fat
128.4 mg
Cholesterol
604.6 mg
Sodium
103.2 g
Carbs
6.2 g
Dietary Fiber
10.5 g
Sugars
49.9 g
Protein
290g
Serving Size

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Chicken Pesto Penne

Features:
    Cuisine:

    Really good! Everyone enjoyed this dish. Not too heavy, lots of flavor. used recipe #49909 with fresh basil from my yard. Thanks for sharing the recipe!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Pesto Penne, We had a wonderful pasta dish at a local restaurant and I have spent time recreating and (blush blush) I think improving on it This is not low fat, but it is nice for a once in a while treat If you want to indulge even more, perhaps for company, (and make it taste even better) use full fat cream instead of the half and half! use bought, jarred pesto but homemade would be even better I hope you enjoy it!, Really good! Everyone enjoyed this dish Not too heavy, lots of flavor used recipe #49909 with fresh basil from my yard Thanks for sharing the recipe!, This was delicious! used Jalepeno Pesto from the Austin Pesto Company It was to die for! I will definitely make this recipe again!


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    Steps

    1
    Done

    Season and Saute the Chicken Breast. Remove from the Pan and Keep Warm.

    2
    Done

    Meanwhile, Cook the Penne in Salted Boiling Water.

    3
    Done

    in the Same Pan as the Chicken Breast, Saute Mushrooms and Onion. When Almost Done, Add Garlic and Saute Until Fragrant.

    4
    Done

    Add Cream and Pesto and Bring to a Boil. Put the Chicken Back in the Pan and Add the Sun-Dried Tomatoes Simmer Gently For 5 to 10 Minutes to Thicken.

    5
    Done

    Add Most of the Parmesan (reserving a Little For the Top).

    6
    Done

    Drain the Penne Saving Some of the Water.

    7
    Done

    Add the Penne to the Sauce and Stir. Add Reserved Water If Needed to Thin the Sauce.

    8
    Done

    Serve Penne Topped With the Saved Parmesan and Basil If Using.

    9
    Done

    Serve.

    Avatar Of Elijah Nguyen

    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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